I’m at the airport again. I think I am now officially on a first name basis with many airport security people around the country. They have my x-ray on hand to refer to, which expedites things nicely.

While I’m sitting here though, I thought I’d tell you about my favorite hot sauce recipe of late. It’s true I have a bit of a hot sauce obsession and have spent a time or two pushing the outer limits of my taste buds. But what is life for if not to push the outer limits of your taste buds? Okay, don’t answer that.

I’ve spent time trying Tennessee Hot Chicken, and Rhoda’s Hot Tamales in Arkansas, and that special Texas BBQ/hot sauce that is undeniably… Texan. But I have a confession to make. I have ended my longtime affair with sriracha. I have a new favorite, and it’s name is Whiskey Hot Sauce.

I conjured it up one evening, and it includes some exotic ingredients like…a good whiskey and my dad’s honey from his Italian bees. (You can find a formal version of this recipe in my book Food Heroes!)

Once all of the ingredients are tender, particularly the carrots, onions, and Serrano peppers, pour it carefully into a blender.

Cover it well and blend it for a few seconds until smooth.

And there you have it… a tangy, spicy, whole new hot sauce. This hot sauce is “hot,” but can be adjusted to suit your taste buds. For a medium or mild version substitute jalapenos or bell peppers for part of the Serranos and chipotles, or for an even hotter version use habanero peppers in place of serranos.

Wow Georgia, this hot sauce sounds incredible. I go ’round and ’round with my hot sauces. Mine are very traditional in yet they’re all based on what I’ve got growing in my garden. I’m curious about the effect the whiskey has on the ingredients. I was wondering if you’ve ever tried tequila in this.

Georgia Says

Sriracha Lover Says

18 February 2011

Made this the other day, because I had to see what could possibly distract a fellow rooster. It is indeed incredible. I smothered an extra-sharp-cheeseburger with this sauce, cilantro, and onions. Great recipe!

I tried this recipe and it was amazingly good with lots of flavor and a kick. I wouldn’t use Jameson’s, Bushmills or any good drinking whiskey, but I would like to try it with the Tezpur (a.k.a. Bhut Jolokia pepper) and a twist of light brown sugar with cooked Chana (garbanzos).

Georgia Says

Donald Says

06 December 2012

yum. I’ve been threatening to infuse some bourbons with different things but keep putting it off. I’m thinking some Knob Creek infused with Mesquite & pecan chips for about 6-7 months to try in the hot sauce recipe.

Georgia Says

Anna Marcello Says

03 August 2013

Ok I found this recipe as I was looking for a hot sauce recipe to make for my uncle as a gift as he loves hot sauce and whiskey. I was a little wary because the ingredients were unconventional (carrots in hot sauce? what?) But oh my gosh. This is seriously super delicious. I used jalepeno peppers instead of Serrano chilis as that’s what my farmers market had and Jack Daniels for whiskey. I’m so glad this made more than the mason jar I was going to give him so that I had a little leftover and I will be making another back once I get back to the farmers market! Thank you sooooo much for this delicious recipe!